I didn’t have a chance to blog yesterday or the night before, so this is a two part all rolled into one!
This weekend was nice because we had the opportunity to sit down, relax a little, and plan our trip to Japan. We are so excited to go to Japan and China in 3 weeks from tomorrow. We fly into Tokyo then we will travel by train to Yokohama, Kyoto, Hiroshima, Osaka, and finally to Beijing. There are so many great things to do, so it is hard to choose just a few!
I also got my hair highlighted and cut so I am back to bright blonde. Something about going blonder always makes me happy! I am constantly saying that I am going to just stay my natural color, but then it starts to get drabby, so I am so ready to be bright and blonde again. We finished off Saturday night by heading into the city to see some of our friends and watch the March Madness games. This is the first year that I created a bracket with Dan’s cousins…it has been fun to watch these teams that I know nothing about haha. I picked Michigan State to win because they were also in the BIG 10 like PSU, but that didn’t work out so well!
Sunday I was so happy to get back to the gym to the restorative yoga class that I just love. It is the perfect beginning to a new week–reframing my thoughts, relaxing my mind, and stretching out all the tension from the previous week. I always feel better when I go and it is at the perfect time–4 pm on a Sunday! I really love Equinox and I am still so glad I joined.
So now for this recipe part of today’s blog. I made this last week on a whim and it turned out soooo good. Lately, I have been obsessed with burrata, for those of you who don’t know what it is it like a big ball of fresh mozzarella with a ricotta like consistency inside. It so yummy. I found it at Trader Joes and was determined to make something with it. It is not the healthiest thing for you…but it’s worth it every now and then!
I made shrimp with this recipe, but you could certainly make it vegetarian, as well.
You will need:
- 1 cup of quinoa (I like the tricolor quinoa from Trader Joes)
- 2 cups of chicken broth (I usually buy the low sodium, organic kind)
- 1.5 cups of quartered cherry tomatoes
- 2 tablespoons of chopped fresh basil (I bought a basil plant from Trader Joes…in my head it was going to take me through the spring and summer…unfortunately it is already dead on my counter…one day I will learn how to keep a plant alive!)
- 2 tablespoons of good quality Extra Virgin Olive Oil (I bought one at Trader Joes that is garlic infused–it’s really yummy)
- 4 chopped garlic cloves
- 1.5 cups of julienned zucchini (you can use as much or as little as you want)
- 1 tablespoon of Olive Oil for sautéing or grilling (My sister and brother-in-law taught me that their are two different kinds of olive oil…make sure you use the right one at the right time…this is not EVOO)
- Raw shrimp, thawed if frozen (I probably made about 12-15 large shimp, but you can use however many you want to eat..I always like to use the raw shrimp even when frozen…I think it just tastes better that the already cooked shrimp)
- 1-2 balls of burrata (depending on how bad you want to be haha)
- Balsamic glaze (I also buy this at Trader Joe’s, but you can always make your own too!)
- First make your quinoa. To make quinoa you need to rinse it twice in the sink. You can use cheesecloth or a very fine strainer. Then put the rinsed quinoa and the chicken broth in a pot and cook it until it boils. Once it boils, turn the heat down to low, cover the pot with a lid, and cook it for around 12-15 mins or until the chicken broth is all absorbed. I usually check on the packages of the quinoa that I buy because some of them have different cooking times.
- While the quinoa is cooking put the olive oil for sautéing and grilling in a pan with the garlic and shrimp. After a couple minutes throw in the julienned zucchini and cook it through. The zucchini usually takes a little less time than the shrimp, so keep that in mind.
- Once the quinoa is ready, let it cool down a little, and toss the quinoa in the good extra virgin olive oil. Fold in the chopped fresh basil and the cherry tomatoes.
- Put the quinoa mixture on the plate first with the shrimp arranged around the quinoa. Then put the zucchini on top of the quinoa, or you could mix it in! I, then, put the burrata on top of the quinoa…we each had half of a ball of the burrata (which is like 14 grams of fat FYI…oops).
- Finally, I topped the dish with a little sprinkle of the himalayan salt with truffles that I bought at…you guessed it…Trader Joes, a little fresh ground pepper, and a drizzle of balsamic glaze across the top.
Dan was very impressed with this dish, haha. I thought it tasted delicious and wasn’t terribly difficult to make. I also liked the way all the colors looked on the plate with the zucchini, fresh tomatoes, basil, etc! Next time I take a picture of the plate I will make sure we use our dishes that are more opaque because it looks crazy with our place mats under the glass dishes, but oh well, you get the idea!
Thanks for reading and have a fun day 🙂
Here are a few pictures of my cooking experience and the final product…